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Taku

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Japanese sushi master Takuya Watanabe’s name is known to many from Jin in Paris. In 2023, Watanabe crossed the Channel to open a London restaurant, Taku, in Mayfair. It’s one of London’s elite omakase experiences, with16 guests per sitting (12:30 P.M., 5:30 P.M., 8:30 P.M.) taking their seat at the counter for 20 courses of seasonal dishes and edomae sushi, Read more...
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Nublo

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Autem

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The grandson of world-renowned painter Carlo Maria Mariani, chef Luca Natalini has been working in kitchens since he was 14 years old. Autem is the Latin word for “and furthermore,” which Natalini interprets as “the urgency of communicating something that has not yet been said.” Natalini subscribes to the French ideal of the cuisine du marché; the day’s ingredients are Read more...
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Ark

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Heft

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Cumbrian-born chef Kevin Tickle is a well-known name around these parts, having been chef forager at L’Enclume, head chef at Rogan & Co, and head chef at Forest Side. In 2021, he and his wife, Nicola, took on a 17th-century inn in the village of High Newton jus south of the Lake District, for their first joint venture, Heft. It Read more...
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Evernight

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Sleek, minimalist Evernight is a progressive izakaya in Nine Elms, a newly developed bit of Battersea, within sight of the U.S. Embassy building. Singaporean chef Lynus Lim (ex–Laughing Heart) takes familiar techniques and ingredients and makes something entirely new of them. Japanese and British get together in Jersey oyster and black mirin ponzu; curry prawn stuffed chicken wings; chicken and Read more...
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St. Barts

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St. Barts, the third restaurant from Johnnie Crowe, Luke Wasserman and Toby Neill, is their most ambitious project to date. The Scandi-style restaurant takes its name from the Church of St. Bartholomew the Great, whose cloisters it overlooks. The meal takes the diner on a tour of the British Isles, via farmers, growers and conservationists. The full menu (shorter six- Read more...
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Paolo Griffa al Caffè Nazionale

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Paolo Griffa has been quietly consolidating his reputation as one of the best Italian chefs of his generation at this beautiful restaurant in the main square of Aosta. His creativity, sense of humor and desire to surprise are tied in with the intention to tell the gastronomic story of the Aosta Valley. A hot chawanmushi is made with fontina and Read more...
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Cura

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Moi Omakase

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Thanks to a devotion to all-things-Japan bordering on the obsessive (he’s been there over 70 times), Tuscan chef Francesco Preite has gained the status of sushi master at his tiny Moi Omakase, where every night at 9:00 he serves a 20-course fixed menu to 10 customers. A selection of nigiri varies day by day, based on market and seasonality, ranging Read more...

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